With weather like this, it’s so much easier to open the freezer and pull out a loin of Skipper Otto sustainably caught seafood such as tuna or even sockeye salmon. Sometime it’s just too hot to cook!

Our Operations Manager Alexa had this exact thought last week, and ended up with an incredible tuna poke bowl for dinner.

Her recipe makes 2-3 servings.

Ingredients:

• 1 lb albacore tuna loin, thawed and chopped into 1/2 inch cubes (tip: cut the tuna before
• 1/4 cup soy sauce or tamari
• 2 tbsp sesame oil
• 1 tsp chili flakes
• juice from half a lime
• 1/2 cup chopped green onions
• 1-2 tbsp sesame seeds
• 2 tbsp mayo
• 2 tbsp sriracha
• cooked rice
• cucumber, avocado, nori flakes, pickled red onion, carrots, or any of your favourite raw vegetables!

Mix the soy sauce, sesame oil, chili flakes, lime juice, green onions, and sesame seeds in a bowl. Add the tuna and let marinade for about 20 minutes.

Add rice and vegetables to serving bowls. Top with the marinated tuna.

Mix the mayo and sriracha together, and add water to thin. Drizzle this over the tuna, and finish with a pinch of sesame seeds.

Best enjoyed on a hot summer night!

Want more poke bowls? Check out our soy ginger chinook salmon poke, California poke, and sockeye salmon shoyu poke recipes!